1) Varieties: Dried ginger, half-dried ginger and fresh ginger
2) Size: 100g, 150g,200g,250g up
3) Package:mesh bag, carton , plastic box
4) Quality at reasonable price
Item : Fresh ginger
Origin : Shandong Province
Packing : Mesh bag , carton, plastic box
Loading port : Qingdao
Payment terms : T/T,L/C at sight
Lead time : within 7 days after confirming the order
Supplying time : All the year round
Our advantage : Quality products at reasonable price.
Fresh ginger with wahsing us$ 0, 55/kg
Fresh ginger without washing us$ 0, 45/kg
Dry ginger (slice)us$ 2, 75/kg
All product fob indonesia port (surabaya)
Ginger (Zingiber Officinale) is a commodity that is highly valued in international markets for its aroma, pungency and high oil and Aleo resin content.
Nigeria is the third largest exporter of ginger in the world after China and India. Most of the dried ginger that are available for international trade are simply sun dried over a few days, but artificial drying is also used in areas lacking a defined dry season to coincide with the harvest.
The rhizome is dried to 10-12 percent moisture content. Dried ginger is usually presented in a split or sliced form. Splitting is said to be preferred to slicing, as slicing loses more flavor, but the sliced are easier to grind and this is the predominant form of dried ginger currently in the market
Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae).
Other notable members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.
It is sometimes called root ginger to distinguish it from other things that share the name ginger. Vietnamese stocks, seafood and braised dishes often contain fresh ginger root, a light-brown, gnarly root with a pungent, peppery, sweet taste. Braised dishes are browned in fat, then simmered in a covered container, in a small amount of liquid. Clean and peel the ginger root before using it, then chop or slice the ginger.
Ginger is a tuber that is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae).
Other notable members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.
It is sometimes called root ginger to distinguish it from other things that share the name ginger. Vietnamese stocks, seafood and braised dishes often contain fresh ginger root, a light-brown, gnarly root with a pungent, peppery, sweet taste. Braised dishes are browned in fat, then simmered in a covered container, in a small amount of liquid. Clean and peel the ginger root before using it, then chop or slice the ginger.
